For the frosting, place the cream cheese and dulce de leche in a large bowl and whisk until smooth. Add the cream and whisk until the mixture holds soft peaks. Spread the frosting all over the cold cake and sprinkle with flaked sea salt just before serving. For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.

Heat the oven to 170C (160C fan)/350F/gas 4. Lightly grease a 23cm x 33cm baking tin and line with a piece of greaseproof paper that overhangs the two long sides of the tin to make removing the cake easier later, and secure it in place with metal clips. Place the chocolate and cream into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes, then pour over the filling and spread into an even layer. Preheat the oven to 180°C (350°F), gas mark 4. Lightly grease the baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin. Tray cooking is kind of trendy right now, plenty of cookbooks with the concept of using a one pot tray, even when sometimes it does not make much sense. Maybe it is to make it seem EASIER for readers, or maybe to reassure readers they do not need to buy (or store) more new stuff (in fact a lot of cookbooks seem geared towards urban readers with small small kitchens and easily accessible ingredients from all over the world).

For the cake, place the butter, sugar and lemon zest into a large bowl and beat together using an electric mixer for about 5 minutes or until light and fluffy. Once fully cooled, serve the cake either with a light dusting of icing sugar or make this simple cherry glaze. Puree the cherries, then pass them through a fine sieve. Mix two tablespoons of the puree (or juice, if using) and the icing sugar in a small bowl until smooth. Add the almond extract, salt and enough food colouring to make a pale pink glaze, drizzle liberally over the cake and serve. Preheat the oven to 120°C (250°F). Add the white chocolate for the ganache to the baking tin in a single layer and bake for about 60–90 minutes, stirring vigorously every 15 minutes, until melted and a rich, golden colour. One of my favourite recipes in the book is the Mixed Berry Dutch Baby. Having only made them with the use of a skillet I am pleased to know that a larger version is easily made in a 9x13" baking pan. Kimber's Dutch Baby is delightfully bright dotted with juicy, delicious berries and, I found that with a dusting of powdered sugar it made for a lovely weekend breakfast. My daughter enjoyed hers with a bit of maple syrup and was thrilled with the warm jammy berries baked into the pancake. To finish the ganache, pour the cream into the bowl with the roasted chocolate, then place over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water) and cook, stirring occasionally, until the ganache is smooth and combined.

Place the butter, syrup or honey, sugar and milk powder into a medium-sized saucepan and cook over a low medium heat until melted and combined. Edd Kimber is a baker, food writer and TV personality and is the author of three cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012) and Patisserie Made Simple (Oct 2014). Place all the topping ingredients in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and stir occasionally until everything is melted and smooth. So after a too long paragraph where I had to ramble about stupid (IMHO) non-sensical trends the recipes seem quite fantastic, both tasty, doable and with that right balance of original but still not weird! I like his style also, personal, self-deprecating a bit, and also practical avoiding the extremes of robotic and too personal. For the brownies, sift the flour, cocoa, salt and baking powder into a large bowl. Put the butter and dark chocolate in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), stir occasionally until fully melted, then take the bowl off the heat.Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week.

You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavours of both traditional and modern bakes from around the world, each with a special Edd Kimber twist.Professional recipes can often be really complicated and impractical in a domestic kitchen, so it's brilliant that Edd Kimber has researched, simplified and brought them together in this beautiful book. It's on my list!' --BBC Good Food magazine Use an electric mixer to whisk the ganache for a few minutes until smooth and shiny (over-whisking can make it grainy, so err on the side of caution). Spread over the cake, then sprinkle liberally with peanuts and cacao nibs. Cut into portions and serve.